When we had our 15th anniversary party not that long ago, my wife asked me what I wanted to include on the menu. Of course I told her stuffed shells. She made the best! I helped her out in the kitchen because it is a time-consuming job but it’s so worth it in the end. All of our friends and family got to dine like I did on that unforgettable trip! Check out what they are saying about this recipe over at All Recipes:
“This is an absolutely wonderful dish, and it freezes pretty well.”
Not that you’re going to have any leftovers…but just in case you do, know that they reheat just fine!
Ingredients
1 (16 ounce) package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces Kraft mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch McCormick’s garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar Ragu spaghetti sauce
1/4 cup grated Parmesan cheese
Instructions
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
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Quick Tip: Use ricotta cheese instead of cottage cheese.
Thanks again to All Recipes for this authentic Italian recipe.